Vegetables High in Vitamin C (41st - 60th) (per 100 g edible portion)

• Red pepper (leaves and fruits, sauteed)
  
  56 mg
• Rape (stems and leaves, boiled)
  
  55 mg
• Kyona (leaves, raw)
  
  55 mg
• Broccoli (inflorescence, boiled)
  
  54 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  53 mg
• Daikon, Japanese radish (leaves, raw)
  
  53 mg
• Cauliflower (inflorescence, boiled)
  
  53 mg
• Hinona (root with tops, raw)
  
  52 mg
• Hiroshimana (leaves, raw)
  
  49 mg
• Ha-daikon (leaves, raw)
  
  49 mg
• Sweet pepper (fruit, sauted)
  
  49 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  49 mg
• East Indian lotus root (rhizome, raw)
  
  48 mg
• Tsumamina (leaves, raw)
  
  47 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  47 mg
• Kyona (salted pickles)
  
  47 mg
• Green ball (head, raw)
  
  47 mg
• Turnip (leaves, boiled)
  
  47 mg
• Bai cai (leaves, raw)
  
  45 mg
• Kuki-ninniku (scape, raw)
  
  45 mg